Grill: Preheat grill to medium-high, Place asparagus in a shallow dish with 1 Tablespoon oil and 1/4 teaspoon salt. Toss well to coat. Place asparagus on grill rack coated with cooking spray. Grill 4 minutes or until crisp-tender turning after 2 minutes. Drizzle vinaigrette over cooked asparagus and sprinkle parmesan cheese over it.
Roast: Preheat oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly. Toss with thyme and season with lemon juice.
Stir Fry: Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.) Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so and then add favorite Asian seasonings. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.). Drizzle with sesame oil.
Saute: Melt the butter or margarine in a large skillet over medium-high heat. Add 3 cloves of garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.
Blanch: Cook asparagus very quickly in boiling water until it's fully or partially cooked. Immediately, plunge it into a pan of ice water to halt the cooking to preserve the bright green color. Serve room temperature with a curry dip of 3/4 cup mayonnaise, 1/4 cup sour cream and 2 Tablespoons of good curry powder.